Macaroni Pasta with Béchamel Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Macaroni Pasta with Béchamel Recipe. Enjoy tasty Middle Eastern recipes and learn how to make Macaroni Pasta with Béchamel.

Preparation time :     25 minutes
Cooking time :     45 minutes

Ingredients - Serves 6

2½ cups macaroni pasta or 375 g
2 tablespoons vegetable oil
1 large onion or 200 g, diced
300 g minced beef
½ teaspoon salt
¼ teaspoon ground black pepper
5 cups milk or 1250 ml
1 sachet MAGGI® Béchamel Mix
1 cup mozzarella cheese or 100 g, grated

Preparation

Cook the macaroni pasta according to packaging instructions preferably “al-dente”. Drain and cool under cold water then set aside.

Heat the oil in a sauce pan and sauté onions for 2 minutes then add the minced meat and fry for 5 minutes or until the beef becomes brown in color. Season with salt and black pepper, stir and set aside.

Add milk and MAGGI® Béchamel Mix to a large saucepan. Bring to boil with constant stirring then simmer for 2-3 minutes or until the sauce thickens.

Pour 2/3 quantity of the béchamel sauce into the cooked macaroni in a mixing bowl and mix to combine the sauce and the pasta well. Arrange half the quantity of pasta mixture over the bottom of an oven dish.

Arrange the prepared meat mixture over the pasta in the same oven dish then top with the rest of pasta mixture.

Spoon the rest of the béchamel sauce over the pasta and top with Mozzarella cheese.

Bake in a 190°C preheated oven for 15-20 minutes or until top becomes golden in color.

Cooking tips :     You can use any other kind of pasta.

Nutritional Information

Cooking tips :     You can use any other kind of pasta.
Preparation time :     25 minutes
Cooking time :     45 minutes
Fats :     24.00 g
Protein :     34.00 g
Carbohydrate :     69.00 g
Energy :     615.00 Kcal

More Recipes:

Pasta & mixed peppers with walnut & lemon pesto
Pasta with Fish and Tomatoes
Rice and Chick peas (Rez bel hummos)
Adas Rishta
Lebanese Lamb
Moroccan Vegetable Soup (Chorba)  

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Chicken Cheese Rolls with Mustard and Mint Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Cheese Rolls with Mustard and Mint Sauce Recipe. Enjoy tasty Middle Eastern recipes and learn how to make Chicken Cheese Rolls with Mustard and Mint Sauce.

Preparation time : 35 minutes
Cooking time : 40 minutes
Serves 5 persons 

Ingredients

2 medium red bell pepper or 300 g, seeded and cut into halves
8 small skinned chicken breasts or 600 g, sliced
150 g low fat halloumi, cut into fingers shape
1 tablespoon dried oregano
2 tablespoons olive oil
1 small onion or 75 g, chopped
2 tablespoons plain flour
1 tablespoon mustard
1 medium tomato or 150 g, peeled and chopped
2 cubes MAGGI® Chicken Less Salt Bouillon
2½ cups water or 625 ml
¼ teaspoon ground black pepper
1½ tablespoons fresh mint, finely chopped

Preparation

Place a saucepan on heat with some water. Bring to boil then add the bell pepper and simmer for 3 minutes. Cool and drain then peel the skin and set them aside.

Place chicken slices between 2 sheets of waxed paper and pound with a mallet to uniform thin thickness.

Place slice of red bell pepper on the chicken fillet (cut the bell pepper to fit the chicken slice) then the cheese and sprinkle with some oregano. Roll up and secure with toothpick.

Warm the olive oil in a large non-stick saucepan, add the chicken rolls and cook from all sides until it’s brown in color. Remove chicken and set them aside.

In the same saucepan; Add the onion and stir for 2 minutes then add the flour and stir for another 2 minutes. Add the mustard, tomato, MAGGI® Chicken Less Salt Bouillon cubes, water and black pepper and stir to boil, simmer for 10 minutes with occasional stirring.

Blend the sauce using an electric hand blender then strain and place in a clean saucepan.

Remove toothpicks from the chicken. Add the chicken into the sauce and simmer for 8 minutes or until chicken is completely cooked. Add the chopped mint and simmer for 2 minutes, stir and serve.

Serving tips :     Serve this dish with steamed French beans. 

Nutritional Information:

Fats :     17.00 g
Protein :     34.00 g
Carbohydrate :     13.00 g
Energy :     343.00 Kcal

More Chicken Recipes:

Slow Cooked Moroccan Chicken
Moroccan chicken, carrot and chickpea soup
Moroccan Chicken with Squash and Dried Plums
Moroccan-style chicken
Moroccan Chicken Skewers with Herb Sauce
Moroccan honey chicken with couscous

 

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Middle Eastern White Beans Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern White Beans Recipe. Enjoy tasty Middle Eastern recipes and learn how to make Middle Eastern White Beans.

For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.

Cook Time: 6 Hrs
Ready In: 6 Hrs

Ingredients

1 1/2 cups dried white kidney beans, soaked overnight
3 tablespoons tomato paste
1 tablespoon red pimento sauce
3 cloves garlic, chopped
3 medium onions, chopped
1 tablespoon lemon juice
1 teaspoon ground cumin
2 tablespoons olive oil
salt and pepper to taste
1 (14.5 ounce) can beef broth

Directions

1. In a slow cooker combine the beans, tomato paste, pimento sauce, garlic, onions, cumin, lemon juice, olive oil, salt and pepper. Mix until the beans are coated. Pour in beef broth, and top off with enough water to completely cover the beans.

2. Cover, and cook on High for 6 hours, or until the beans are tender and the liquid is thickened. It should not be soupy.

Notes
 
Variation
To make on the stove top, follow step one, but place in a large pot on the stove. Simmer over medium heat for about 1 hour, or until thickened.

Nutritional Information

Amount Per Serving  Calories: 229 | Total Fat: 5.3g | Cholesterol: 0mg 

More Middle Eastern Recipes:

Aubergine or Eggplant Salad
Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs

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